Potato Pancakes With Nutmeg
Updated March 7, 2024
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 pancakes
- 4large russet potatoes, Idaho or Washington, about 1½ pounds
- 1large white onion
- Salt and freshly ground pepper to taste
- ½teaspoon nutmeg
- ½cup corn or vegetable oil
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)
248 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater. (Do not grate them until you are ready to cook them.) Drain the potatoes well in a strainer.
- Step 2
Peel the onion and grate on the same grating surface. There should be one cup. Add the onion to the potatoes in a strainer. Blend well.
- Step 3
With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid. Place the mixture in a mixing bowl and add salt, pepper and nutmeg. Blend well.
- Step 4
To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter. Heat about 1 tablespoon of the oil in each skillet and add ¾ cup of the potato-onion mixture. Flatten the mixture with a spatula evenly. Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom. Turn the cakes over, trying not to break them. Cook through for about 3 to 4 minutes longer. Slide the cakes onto a flat surface and keep them warm.
- Step 5
Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.
Private Notes
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Cooking Notes
ted
Steps one and two can easily be done in a food processor.
Squirt some lemon juice into mush to keep it from turning brown.
I take all the drainage water from the potatoes, place it in a tall cylinder like container and let it settle. the potato starch will come to the top and can be added back to the the mash.
ted
Steps one and two can easily be done in a food processor.
Squirt some lemon juice into mush to keep it from turning brown.
I take all the drainage water from the potatoes, place it in a tall cylinder like container and let it settle. the potato starch will come to the top and can be added back to the the mash.
Private notes are only visible to you.
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